A thirty minute or less meal, chicken and quinoa skillet with peanut sauce has a flavor profile reminiscent of Thai cuisine. This skillet meal is jam-packed with vegetables from red bell pepper, to shredded carrots and cabbage, and flavored with fresh herbs. Protein-packed with lean ground chicken breast and bulked up with quinoa, this skillet makes for the ideal healthy lunch or dinner. The finishing touch is a thick and creamy peanut sauce to tie all the flavors together. The generous serving size of this meal is guaranteed to keep you full and satisfied.
Course dinner, lunch, main course
Cuisine Thai
Keyword peanut sauce, skillet meal
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Servings 4
Calories 444kcal
Author Steph
Equipment
large skillet or wok
Ingredients
4scallionschopped, white and green parts separated
4clovesgarlicminced
1tspgingerginger root or squeeze ginger
1tspsesame oil
non-stick cooking spray
1lb98% fat free ground chicken breast
2cupsred bell pepperchopped, 2 medium peppers
3cupsshredded carrotsone 10-oz bag
1/2tspkosher salt
1tspgarlic powder
1tsponion powder
1/4tspground ginger
4cupsshredded cabbageone 8-oz bag
2cupsreduced sodium chicken broth
.75cupquinoaraw, uncooked
1/2limezested and juiced
1/4cupfresh cilantro
Peanut Sauce
1/4cuplow sodium soy sauce
1/2cuppowdered peanut butter
1tbsphoney
2tbsprice wine vinegar
1/2limezested and juiced
Instructions
Preheat a skillet over medium high heat.
Chop the scallions and separate the green and white parts.
Mince the garlic.
Add 1 tsp of sesame oil to the pan and non-stick cooking spray.
Add the white parts of the scallions, the garlic, and the ginger to the sesame oil.
Saute for 2-3 minutes on medium high heat.
Add the ground chicken breast and cook until no longer pink.
Remove the cooked chicken from the pan and set aside.
Chop the red bell pepper.
Add cooking spray to the pan, and add the pepper and shredded carrots.
Add the salt, garlic powder, onion powder, and ground ginger.
Cook the vegetables for 10 minutes or until tender.
Add the shredded cabbage and 1/4 cup of the chicken broth.
Saute until wilted and tender.
Quinoa
While the skillet chicken and vegetables are cooking, prepare the quinoa.
Add 1 3/4 cup of the chicken broth to a small saucepan, along with the zest and juice of a lime.
Bring the liquid to a boil, and then add the quinoa.
Stir together, and then cover and reduce the heat to medium low.
Simmer for 15 minutes or until cooked through. Fluff with a fork.
Set aside until later.
Peanut Sauce and Assembly
Combine the sauce ingredients together in a small bowl.
Add the cooked chicken and quinoa to the pan with the vegetables, and add the peanut sauce.
Stir and simmer for minutes until the flavors combine.
Add the cilantro and the green parts of the scallions.